The only mac-and-cheese recipe you’ll ever need

May 4, 2015

In time for Mother’s Day, here’s a recipe for that timeless and versatile Southern side, macaroni and cheese. It was passed down to me from my paternal grandmother who made mac-and-cheese frequently and often serve it with fried fish, ham or pork roast. When I taste it today, it’s a tether to memory: I can’t help but think of large family gatherings and plates overloaded with food. My favorite item among the crowd of casseroles and platters on the kitchen counter was always the mac-and-cheese.

This rich recipe feeds an army, but it can be easily divided if you only want to serve 6-8. It also freezes well. The amount of milk it requires seems like a mistake, but trust me. It’s what keeps the pasta creamy as it continues to absorb the liquid. The first step of the recipe is to make a quick sauce thickened by flour and enhanced with dry mustard. You’re not making roux, so no need to let it brown.